Brewer's Connection

Dangerous Belgian

Dangerous Belgian

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Malt Extracts


Yeast Options



  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 8.
  2. Add malt extract, candy sugar, and Brew Saltz to 2 gallons of water and, while stirring, bring to a boil.
  3. Make note of the time the boil starts and add 1 oz of Hallertau hops. Do not boil too hard, make sure it is a calm boil.
  4. After 20 mins of boil add 1 oz of Hallertau hops.
  5. After an additional 20 mins of boiling add 1 oz Tettnang.
  6. After another 10 mins of boiling add Irish Moss.
  7. Boil a final 10 mins then turn off heat and gently stir for a few minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  8. Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
  9. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  10. The final specific gravity should be 1.008-1.010. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Dangerous Belgian Recipe

Choose Your Yeast*:
Golden or Amber?

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.